1 c Dried chick-peas
1/4 ts Baking soda
2 ts Tahini (or more)
1/3 c Water
1 Lemon (juice only)
1/4 c Olive oil
2 Garlic cloves
1/2 ts Ground coriander (optional)
1/2 ts Ground cumin (optional)
Salt & freshly ground pepper Chopped fresh parsley Wash the chick-peas, then soak overnight with the baking soda in cold water to cover. The following day, drain and wash the chick-peas, then cover with fresh water. Bring to a boil, then lower the heat and simmer until tender, 1-1/2 to 2 hours. Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve. Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup water until dissolved, using a whisk or fork. Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil. When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley. Beat for another minute, then taste for seasonings and chill overnight – if possible. Serve cold, sprinkled with additional chopped parsley. Makes about 2 cups. From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York.